Sunday, January 12, 2020

Sunday Brunch

A Sunday well spent brings a week's content.
Smoked Salmon Scrambled Egg Dish 
Cook's Notes:Creamy scrambled eggs dotted with savory smoked salmon, asparagus pieces. red peppers and goat cheese make an elegant and easy brunch dish. Or try eggs scrambled with salmon served over rye toast topped with fresh chives.
Recipe serves 2-4.
Ingredients:
  • 8 large eggs
  • 1/2 tsp. dry mustard
  • 1 tsp. parsley flakes
  • 1/2 tsp. tarragon
  • 1/3 cup minced onions
  • 1/2 cup of milk
  • salt and freshly ground black pepper
  • 2 TB. butter
  • 6 oz. smoked salmon, shredded
  • 1/2 cup shredded Pepper Jack cheese or herb goat cheese crumbles
  • 2 TB. chopped fresh chives
  • 4 slices rye bread
  • Optional: adding in blanched asparagus pieces (about 1 cup) and 1 cup diced red mini sweet peppers
Directions:
  • Blend eggs, milk, salt, pepper, mustard, parsley flakes, tarragon and onion in blender
  • Melt the butter in non-stick pan and when it is foaming, pour in the egg mixture
  • Cook gently over a low heat, stirring until the eggs have thickened and almost scrambled.
  • Stir the salmon into the eggs with shredded cheese and continue to cook until the eggs are a creamy consistency. If adding in asparagus and peppers fold in at this step. Remember the slower you cook scrambled eggs the creamier they will become.
  • Toast the rye bread, cut in half and place on four plates
  • Top with the scrambled eggs, add chives
Another brunch option with your favorite Tex-Mex flavors

2 comments:

  1. Every time I see your words, read your recipes, I am inspired. And wish I was dining at your table.

    ReplyDelete

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